Pinch of salt, onion powder, garlic powder & any other herbs you fancy

For the Filling:

500g minced beef (I always try to get grass fed)

Approx 500ml Beef Stock (I made this a few weeks ago with lots of bones, and froze lots of batches)

1 red onion (only because I’d run out of brown onions), diced

Half a sweet potato, diced

1 carrot, diced

4 mushrooms

Pinch of garlic powder, salt, oregano & any other herbs you select

Instructions

Mix the crust ingredients together to form a big ball of dough

Roll the "pastry" out and form into paper cupcake cases, reserving about a third of the dough mixture for the lids. You should be able to make about eight individual pie cases, more if you roll it out a bit thinner.

Cook these for ten minutes at 200 until they became hard, but not golden.

Ssauté the onion in a spoonful of coconut oil, and add the minced beef after a couple of minutes. Once browned off, add the sweet potatoes and carrots and let that cook for a few minutes.

Add the stock, mushrooms, seasoning and herbs and let it simmer for 15 minutes or so, until it had a good “pie” consistency.

Take the filling off the heat and spooned it into the pie cases.

Once filled to the top, roll out the remaining dough and cut it into lid shapes to match the cases.

Put lids on all of the pies, forming a seal around the edges.

Return the pies to the oven for another ten minutes, until they started to turn golden.

Recipe by The Paleo Network at https://paleo.com.au/the-great-aussie-meat-pie-paleo-style/